Crucian carp preserving seasoning and preserving method

Abstract

The invention relates to a crucian carp preserving seasoning. Every 100 parts by weight of the preserving seasoning comprises 8-17 parts of star aniseeds, 3-4 parts of Chinese cinnamon, 2-6 parts of vanilla, 2-6 parts of lysimachia capillipes, 4-10 parts of villous amomum fruits, 4-10 parts of amomum kravanh, 4-6 parts of fructus amomi globosi, 8-10 parts of rhizoma chiuanxiong, 8-10 parts of fructus tsaoko, 2-6 parts of areca catechu seeds and 5-8 parts of licorice roots. The invention further discloses a crucian carp preserving method. The crucian carp preserving method comprises the following steps of step 1, uniformly mixing and stirring the crucian carp preserving seasoning with water of which the weight is 2-6 times of that of the seasoning, and performing decoction for 2-6 hours; step 2, uniformly applying decocted spice juice onto the surfaces of duck bodies to be processed; and step 3, airing the preserved duck bodies, performing fumigation and performing marinating. Accordingto crucian carp finished products rich in fragrance and obtained through preserving crucian carps, table salt is not added, the fishy smell of the crucian carps can be effectively restrained still, and the nutrient value and the mouth feel are both better.

Description

technical field [0001] The invention belongs to the field of food and relates to the production of pickled food, in particular to a crucian carp pickled condiment and a pickled method. Background technique [0002] Crucian carp is the name of fish washed, pickled, and dried. Crucian carp, grass carp, and carp can all be used to make crucian carp. Pickled crucian carp is a traditional aquatic processed food in my country. It has a unique flavor and is resistant to storage. It plays an important role in the food culture of southern China. During the processing of pickled crucian carp, due to the action of microorganisms and enzymes in the raw fish, biochemical changes such as nitrate reduction, protein hydrolysis, amino acid shuttle and deamination, lipid hydrolysis and oxidation, etc. Has a unique flavor and nutrition. [0003] Due to the difference in natural conditions and eating habits in different regions, the production process of pickled crucian carp is also different...

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the technical defects that the existing crucian carp pickling seasoning mostly uses salt as the basic component, excessive intake of salt has long been medically proven to be unhealthy, and the salt-based pickling seasoning has a poor taste, the present invention discloses a Kind of crucian carp pickling seasoning and crucian carp pickling method